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About Lawrence

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    Yonkers, NY

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  1. I've been on this gluten-free diet now for almost 7 years and if a cure came out I would go running for it. I agree that pills cause problems but as we get older we will all have to take pills for various other health problems that we develop. What is the problem with adding on another pill that will make life easier? Perhaps for some people eating gluten doesn't enter their mind but I would not hesitate at the chance to go back to normal. I don't consider this to be a normal state. I know most people will disagree agree and want to argue but I think deep down inside most people are skeptical and afraid, that is why everyone wants to wait 20 years after a pill comes out to try it but by then it is pointless. We won't life forever so if something comes out then live a little and try it.
  2. http://www.cbsnews.com/8301-204_162-57556792/pesticides-in-tap-water-linked-to-food-allergy-risk/ I saw this on my local news station on Monday and I immediately thought of Celiac Disease. They do mention wheat in the article. Now I know that some people may argue otherwise but this study, and I'm sure there are probably others like it, show that something is going on. Let's face it 20+ years ago nobody had Celiac Disease except maybe a few people. Allergies are as common as diarrhea these days, everyone is allergic to something. Let's not kid ourselves people, groups like Monsanto and other GMO groups are playing a deadly game. I got badly glutened yesterday and today I was drinking some orange juice, Tropicana Trop 50, and it reads like something off of a Halloween dinner menu. Malic acid, Reb A which is from Stevia, Purevia. Our water and foods are being messed with and that is why people are getting sick. As far as my glutening went, they had a gluten-free pizza in the gluten-free aisle and then they replaced it with one that is not gluten-free and it has the same packaging. Now I know that it is my fault for not reading carefully but the store manager should not deem it a good idea to put a gluten product in the gluten-free aisle. I've been on this diet for 6 years and in 6 years I have never been glutened like this. Take this article into consideration people, get a water purifier and find out what it purifies and try to grow and make your own stuff from non GMO food. I would also like to add that this is not some conspiracy theory, this has been talked about in the open and they aren't hiding anything.
  3. If you can tolerate distilled alcohol then you should be alright with this product. Funny how when I read this I think of Kikkoman. Their soy sauce contains wheat but is distilled and considered gluten-free. They released a statement about this some time ago and I've read quite a bit about the controversy. After this happened they then released a gluten-free soy sauce, probably more out of spite then actual concern. I've heard that on the gluten-free test kits (which I've never purchased only heard about) people claim Kikkoman is completely safe, the regular one I mean. Meanwhile their gluten-free soy sauce is almost double the price. It is different for every person and that is why I don't come on here often because all I see are posts about people eating gluten-free food and getting glutened. It is very depressing. Again, if you can tolerate distilled alcohol then you should be fine with this product. Personally, I think they should come out with a blood test to see if you got glutened, one that you can do at home. Now that would be interesting.
  4. I'm not sure who mentioned that there are no Korean gluten-free soy sauces but I did find this one: http://haechandle.en.ec21.com/Hansik_Guk_Ganjang--556254_556257.html I'm not sure how new it is but the company is Haechandle which is spelled 해찬들 and is based in Seoul. There is also Ganjang which is soy sauce that comes from Doenjang. Doenjang is hard to make but for someone who will be spending more than 6 months in Korea this may be worth it. You can read about it here: http://en.wikipedia.org/wiki/Ganjang . For anyone that has Celiac Disease and plans on living in an Asian country like Korea or Japan where English is not an official language I would strongly suggest learning how to cook if you're not good at it now and learning as much as possible about the culinary styles of that country, ie what you can and cannot eat and how things are cooked. You should know enough of the language to be able to read an ingredient list and ask questions in the language of the country that you are going to. I understand that this is a monumental task but it is essential. You need to also find someone who can help you out. Going out to a restaurant and hoping for the best will not work. As most people are already aware, just going out and ordering gluten-free in your primary language and in your home country can be daunting but doing so in another country where you aren't fluent and they have never heard of celiac disease is harmful.
  5. Try to have a gluten-free card in Mandarin with you wherever you go, even if you speak Mandarin because explaining gluten-free will be very difficult.
  6. Lawrence

    Eating In South Korea

    I know what you mean. My wife is Korean and we live in NY. We traveled to Korea about 2 years ago and I didn't have much of a problem because we normally had family make things specially for me or we bought things that seemed safe. I'm not particularly sensitive but I think I still got glutened. I was so constipated over there. Sometimes the issue of moving there has come up but I don't want to specifically because of the celiac. Ordering gluten-free food must be expensive and as you said they have no idea about gluten-free food. I hope things change in the future.
  7. Well, I'm not sure how accurate their tests were but I doubt that the letter is a forgery. I may contact them soon regarding that letter just to be sure. If it is fake or not very accurate then they should have a gluten-free option but as I said before it wouldn't change much. Now with all these gluten-free companies we should expect more competition and lower prices but that is not the case.
  8. No, please see my post above the one that you replied to. I list about four sites that have the info but one site is two different pages.
  9. As an additional reply I'm adding this. In the letter they say that there regular soy sauce is gluten-free because of the process but then they go ahead and make a 100% gluten-free soy sauce. If it is gluten-free because of the process and according to the Codex then there is no need for a gluten-free product. It is just there for people that need the 100% guarantee but it will be a long time before restaurants adapt, if ever. You know how hard it is to explain this in an American English speaking restaurant, try a Chinese, Korean, or Japanese restaurant. I could go on and on for hours here but my point is that there is no reason for Celiac people to rejoice as if there is a cure or to expect that if you go into an Asian restaurant that they will have this or know what you are talking about. I usually stick to one Chinese restaurant that has the Kari Out sauce but the owner only carries it because it is a "low sodium" choice not because of the gluten-free part. It is no different than all the other gluten-free soy sauce choices because many dishes are already prepared, especially in Korean restaurants which I frequent because my wife is Korean. Now all you need to check is to make sure they don't add flour if you can have regular soy sauce and other grains if you suspect that they are in the food but not being allowed to have the soy sauce is like eating cake without frosting.
  10. Not exactly on their site but there is a letter: http://surefoodsliving.com/2007/05/kikkoman-soy-sauce-claims-its-ok/ and then see these sites: http://www.soya.be/gluten-free-soy-sauce.php http://www.glutenfreeceliacweb.com/2006/05/08/gluten-free-soy-sauce/ see Shirlee Finn's comment http://surefoodsliving.com/2011/01/kikkoman-gluten-free-soy-sauce-new-product/ please read this site it is important.
  11. Right I always check the label and I'm fully aware that it is the second ingredient but they claim that through their process that it is filtered out/distilled out (neutralized). It is essentially the same with the distilled alcohols. Some people still get sick from distilled alcohol and some will probably get sick with this processed soy sauce. It depends upon the individual. This is the second biggest reason why I usually avoid this and other gluten-free sites; because people even get sick on gluten-free products. It's rather scary and depressing. I have no problem with gluten-free products but I hate reading about other peoples misery. Also I can read the labels with no problem and if I was really unsure I can always call the company. I think later on it might be worth a try for me anyhow. I was reading an interesting story and it offered some hope as to a treatment: http://blog.attunefoods.com/2011/04/probiotics-and-gluten-sensitivityceliac-disease/ Even if this is not it I really believe that one day there will be either a treatment or cure as long as the gluten-free companies don't become too powerful and make it too much of a profit for themselves. Some gluten-free food is pretty good but it's also pretty expensive and having a choice would be nice.
  12. I would try Whole Foods, they usually carry lots of gluten-free products.
  13. It is available and here is the product locator: http://www.kikkomanusa.com/product_locator/index.php but the results are somewhat limited.